Food Network: Stuffed Zucchini Flowers

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Stuffed Zucchini Flowers
(c) 'Aegean Treasures' recipe book by Agreco Farm for Grecotel S.A.

Ingredients
20 zucchini flowers
3/4 cup white rice
1 teaspoon finely chopped mint leaves
1-ounce onion, grated
1-ounce zucchini, grated
1-ounce tomato, grated
3/4 cup, plus 1 tablespoon olive oil
1/2 cup fresh lemon juice
2 pinches salt
2 pinches pepper

Instructions
Place the zucchini flowers in cold water to open and make the
preparation easier.

In a large mixing bowl place the rice, all the chopped and grated ingredients, half of the olive oil
and lemon juice, and a pinch of salt and pepper. Mix well. With a small spoon, take small amounts of
the stuffing and fill the zucchini flowers. Fold over the ends to seal the stuffing inside.

Place the flowers on the bottom of a large saucepan, with the openings facing the bottom. Pour in
enough water to cover. Add 1 pinch of salt, 1 pinch of pepper and the rest of the olive oil and
lemon juice. Cover and simmer gently for about 40 minutes until the rice has absorbed all the
liquid.

*Cooks Note: Place a plate (upside down) on top of the stuffed vegetables before cooking so that the
parcels cannot rise or move.

This recipe was provided by professional chefs and has been scaled down
from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this
recipe, in the proportions indicated, and therefore, we cannot make any representation as to the

results.